Head Chef

Chico Hill Limited; Hong Kong Island; On-site; HKD 900,000 - 1,500,000; Full time

Job summary

Patina on Hong Kong Island is seeking an experienced Head Chef to lead our kitchen, overseeing food preparation, menu development, and daily operations on-site with a dynamic team.

You will uphold the highest standards of cuisine, food safety, and profitability while mentoring staff and collaborating with management to meet business goals.

Qualifications

• Minimum 5+ years' professional kitchen experience, with at least 3-5 years in a Head Chef or Executive Chef capacity.
• Formal culinary training or equivalent recognised qualification in professional cookery.
• Strong knowledge of food safety regulations, HACCP principles and hygiene standards applicable in Hong Kong.
• Excellent leadership and team management skills with the ability to motivate and develop staff.

Responsibilities

• Leading, managing and mentoring the kitchen brigade to ensure consistent quality and adherence to established standards.
• Developing creative and innovative menus that reflect culinary trends whilst maintaining our signature style.
• Overseeing all food preparation, cooking, and plating to guarantee excellence in every dish.
• Maintaining strict food safety, hygiene and sanitation standards in compliance with local regulations and best practices.
• Managing food inventory, costs and supplier relationships to optimise profitability.
• Training and developing kitchen staff to foster a culture of continuous improvement and professional growth.
• Collaborating with management on business objectives, including pricing strategies and menu profitability.
• Maintaining kitchen equipment and facilities, scheduling maintenance as required.
• Managing kitchen budgets and controlling food waste to achieve cost targets.
• Ensuring consistency across all services and addressing quality issues promptly.

Job description

About the role

We are seeking an experienced Head Chef to join Patina in a full-time position based on Hong Kong Island. As Head Chef, you will be the culinary leader of our kitchen, responsible for overseeing all food preparation, menu development, and kitchen operations. This is a strategic role that directly impacts the quality of our dining experience and the success of our establishment. You will work on-site, leading a dynamic team and ensuring the highest standards of cuisine, food safety, and operational excellence.

What you'll be doing

Leading, managing and mentoring the kitchen brigade to ensure consistent quality and adherence to established standards

Developing creative and innovative menus that reflect culinary trends whilst maintaining our signature style

Overseeing all food preparation, cooking, and plating to guarantee excellence in every dish

Maintaining strict food safety, hygiene and sanitation standards in compliance with local regulations and best practices

Managing food inventory, costs and supplier relationships to optimise profitability

Training and developing kitchen staff to foster a culture of continuous improvement and professional growth

Collaborating with management on business objectives, including pricing strategies and menu profitability

Maintaining kitchen equipment and facilities, scheduling maintenance as required

Managing kitchen budgets and controlling food waste to achieve cost targets

Ensuring consistency across all services and addressing quality issues promptly

What we're looking for

Minimum 5+ years' professional kitchen experience, with at least 3-5 years in a Head Chef or Executive Chef capacity

Formal culinary training or equivalent recognised qualification in professional cookery

Strong knowledge of food safety regulations, HACCP principles and hygiene standards applicable in Hong Kong

Excellent leadership and team management skills with the ability to motivate and develop staff

Outstanding culinary creativity and technical skills across a range of cuisines and cooking techniques

Strong communication and interpersonal abilities with the capacity to work collaboratively with front-of-house and management teams

Experience managing kitchen budgets, food costs and inventory control

Proficiency in English and Cantonese (or Mandarin) would be advantageous for Hong Kong operations

Current health and safety certifications, where applicable